Citrus & Mint Summer Salad

It’s hard to believe it’s almost June! I can’t wait for the warm summer weather to finally arrive — and stay for a while! I feel like my bones need it, you know? Warmer weather calls for lighter, brighter flavors, and this dish fits the bill in every way. Naturally gluten free, low carb and vegan, it can be made ahead and kept at-the-ready in your fridge to eat all season long. And after a couple of days macerating in the fridge, it tastes even better. Serve it with breakfast or brunch; spoon it over plain Greek yogurt; use it to top slices of store-bought pound cake or angel food cake; or use it to crown a big bowl of frozen sorbet. My sister-in-law introduced me to this recipe and I was hooked; she suggested saving the juices, straining out any pulp and adding to a cool, summer cocktail. I say heck, yeah and cheers to easy summer living!

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